| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast a, Casseroles, Eggs |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 4 |
c |
Seasoned croutons |
| 2 |
c |
Shredded cheddar cheese; (8 ounces) |
| 2 |
c |
Milk |
| 8 |
|
Eggs; beaten |
| 1/2 |
ts |
Dry mustard |
| 1 |
pk |
(12 oz) bacon; cooked and crumbled |
INSTRUCTIONS
Place butter in an 11x17x2-inch baking dish. Place dish in microwave oven
to melt, tilting to coat dish. Pour croutons over melted butter; sprinkle
cheese over croutons and set aside.
Combine milk, eggs and mustard. Mix well. Pour egg mixture over cheese and
sprinkle with crumbled bacon. Bake at 325° F for 40 to 50 minutes or until
set. Let casserole stand at room temperature 5 to 10 minutes before
serving. Yield: 6 to 8 servings.
Recipe by: The Anderson House Inn, Heber Springs, AR
Posted to recipelu-digest Volume 01 Number 566 by Crane Walden
<cranew@foothill.net> on Jan 20, 1998
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